Lemon Yogurt Pasta

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What’s for dinner?

As a single mom sometimes I find it hard to create delicious, healthy & quick meals for my sweet little boy (who is four at the moment) and I. All of the demands, responsibilities & time restraints make it hard to spend much time in the kitchen to prepare healthy meals that are not from a box or containing loads of preservatives. Pasta seems to be one of those meals that I can prepare, toss just about anything into it & my little one will usually enjoy it.

Lemon Yogurt Pasta

Lemon yogurt pasta3

Lemon yogurt pasta (mamas dish)

Lemon yogurt pasta (little ones dish)

Lemon yogurt pasta (little ones dish)

Organic whole wheat pasta, kale, spinach, tomatoes, pine nuts tossed in olive oil, plain yogurt, lemon juice, fresh basil, salt & pepper & topped with toasted chickpeas & a side of fresh tangelos from a friends yard!

2

Lemon yogurt pasta with chickpeas

Lemon yogurt pasta1

Delicious, creamy & totally healthy!

Organic Ingredients:

Lemon Yogurt Pasta:

Whole wheat pasta

Handful kale

Handful spinach

2 Handfuls fresh tomatoes

Handful pine nuts

Olive oil

Nutritional Yeast

1-2 Tbsp Plain yogurt

2-3 Tbsp Fresh Lemon juice

Handful Fresh basil

1 tsp Turmeric

Himalayan salt & pepper to taste

Toasted chickpeas

Method:

Bring water to a boil, toss in raw pasta for about 20 minutes or until Al dente. In the mean time dice up tomatoes, kale, spinach & basil. Once pasta is tender, drain & toss in olive oil, turmeric, nutritional yeast, kale & spinach (the heat allows them to cook slightly & become tender as well) then mix well. Once mixed toss in pine nuts, yogurt, salt & pepper and Enjoy!

Toasted Chickpeas:

I made my own chickpeas by cooking in a crockpot for part of the day. You can use a can if you do not make your own chickpeas. Simply preheat over to 425 degrees, while heating oven place chickpeas, olive oil, salt & pepper into a plastic bag, mix gently & once over is heated place mixture into a baking dish & bake for 20 minutes. If you time it right both the pasta & chickpeas should be ready at the same time.

Hope you Enjoy, please let me know what you think, feel free to leave a comment down below.

Until next time… Peace be with you…

 

Delicious Veggie Wraps

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Sometimes it is easier to prepare a delicious and healthy meal than we think. Many times I find myself discouraged to make something nourishing & healthy at home for fear that it will take too much time. When the fact of the matter is, as soon as we put that fear to the side we start creating wonderfully delicious things.

What’s on the menu for todays lunch & takes less then 10 minutes to prepare?

Delicious Veggie Wraps, Medicinal Kimchi & Locally harvested Tangelos

Delicious Veggie Wraps, Medicinal Kimchi & Locally harested Tangelos

Delicious Veggie Wraps, Medicinal Kimchi & Locally harvested Tangelos

Delicious Veggie Wraps1

Medicinal Kimchi

Delicious Veggie Wraps2

Delicious Veggie Wraps

In my fridge months ago a friend & I made an amazing Kimchi. We made a gallon jar of it, so I am just now getting to the last of it. Earlier this week I went to a friends house to drop off some medicinal item’s & she gifted me with the most delicious tangelos from her backyard! After spending the morning out of the house, running errand and forgetting breakfast, I came home & wanted to create quick nourishing meal, that was warm, satisfying & flavorful. That’s when I looked through the fridge & realized I had all that I needed to create this lovely meal depicted above.

Organic Ingredients:

1 Flatout wraps

4 Baby Portables

Handful Purple Kale

Handful Fresh Spinach

1/4 Purple Onion

1 Garlic Clove

Olive oil

Himalayan Salt

Black Pepper freshly ground

1 Glop Jalapeño Artichoke dip from Sprouts

Method:

Heat olive oil in skillet on medium heat. Dice up onion & garlic, place in pan once oil is heated, cover with salt, cook for about 3-5 minutes. Chop up shrooms, kale & spinach, toss in pan, cover with salt & pepper. Cook for about 1-2 minutes. Spread Jalapeño Artichoke dip onto wrap, place cooked veggies inside, wrap up tightly & place back in pan. Brown each side lightly, takes about 30-60 seconds per side. Remove from pan, slice & enjoy!

I had forgotten to fill wrap with the Medicinal Kimchi, so I added on the side & scooped on top of wrap as I ate it. Peeled a fresh tangelo & enjoyed!

Delicious Veggie Wraps2

Delicious Veggie Wraps

Delicious Veggie Wraps1

Medicinal Kimchi

Hope you enjoyed this easy & simple recipe. Please post a comment if you try it out, I would Love to hear how’s yours came out!

Until Next Time… Peace Be with You…

Cauli’Cheese (Cauliflower like Mac’n’Cheese)

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So I was scanning through Pinterest recipes again (one of my favorite bored pass times) & stumbled across this interesting recipe for Easy Cheesy Cauliflower Gratin Recipe (Low Carb and Gluten Free). Now I am no fan of cooking in the microwave but it was the recipe that perked my interest. So i went to the store, I bought a couple items, came home & started a new delicious creation I like to call “Cauli’Cheese”.

Cauli'Cheese

Cauli’Cheese topped with Garden Fresh Sweet Potato Leaves

This creation was so yummy my little 4-year old & I gobbled it up so fast I wasn’t sure if we really had just eaten.

Cauli'Cheese1

The bowl maybe a little sloppy, but all that really does is tell you how yummy this dish was because apparently I didn’t even have the patience to wipe down the sides…

Organic Ingredients:

1 Large Cauliflower Head chopped up
Couple handfuls Garden Fresh Sweet Potato Leaves; chopped
Organic oil; Avocado oil

Cheese Sauce:

1/2 c. Whipping Cream
1/2 c. Random Cheese in fridge (this time it was vegan cheddar, manchego & parmesan)
2-3 tbs Coconut Oil
Kosher Salt
Fresh Cracked Pepper
 

Method:

Wash, chop up, place into cooking pot, cover in Avocado oil & steam entire Cauliflower for about 10 minutes. While that is cooking place all the ingredients for the Cheese Sauce into small pan, heat on medium heat until smooth.

Mash up Cauliflower when tender & mix with melted cheese sauce.

Place into Glass dish, bake on 400 for 20 minutes.

Top with Garden Fresh Sweet Potato Leaves, serve & Enjoy!

Cauli'Cheese2

These pictures really do not do this dish any justice (Thanks IPhone)

Seriously this was a good one & is being added to my top favs on pinterest (Click here to view). If you try this recipe out please leave a comment or at least let me know what you thought… I think I’ll bring to this Thanks Giving this year!

 

Until Next time… Peace Be with you…

Vegan Lentil Taco Soup

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This past weekend I picked up some Ancho Chili spice from Native Seed Search in Tucson AZ. I wanted to make something delicious with this new spice & found a good recipe for lentil taco soup on Pinterest. However I did not have all the ingredients so I bought a few fresh veggies form the store & threw together what I had in the pantry. My version of Vegan Lentil Taco Soup came out so delicious, my taste buds were salivating the entire time eating it that I felt the need to share it on my blog so you all can try the recipe out yourself! If you end up making it please post a comment below to give me your feedback!

Vegan Lentil Taco Soup

Vegan Lentil Taco Soup

For the Taco Soup​:

Ingredients:

2 tbsp. 

​Coconut Oil
​½ red onion, diced
3 garlic cloves, minced
1 jalapeño pepper, seeded and diced
​4​ c. Organic Vegetable broth
2 c. water
1-16 oz. can diced tomatoes​, from my garden​
​1 c. ​Red Lentils
1 c. Green Lentils
2 tsp. ground cumin
1 tsp. ancho chili powder
2-3​ tbsp. lime juice
Himalayan Salt
Pepper
 

Method:

​Place 3/4 of the jalapeno & onion  into a heated pan with coconut oil, sprinkle with ​Himalayan Salt & Pepper, sauté for 3-5 minutes. Toss in all the garlic, stir for 30 seconds. 
 
Then add in the tomatoes (with juice), lentils, veggie stock & water. Bring to a boil, reduce heat & simmer for 30 minutes, stirring occasionally.
Lentil taco soup3

Don’t forget the toppings!

Lentil taco soup2

Absolutely mouth watering!

 
Fill up bowls, be generous with the toppings, serve & enjoy!


​The Toppings:

Diced Jalapeno
​Slice Green Onion
​Fresh Cilantro
Crushed Organic Corn & Chia Seed Tortilla Chips
Himalayan  Salt
Fresh Ground Pepper


The Avocado Lime Crema click here for recipe!

​Avocado Lime Crema

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Avocado Lime Crema

​I created this delicious Avocado Lime Crema the other day to use as a topping on my Vegan Lentil Taco Soup & wanted to share it with you nice folks for future use. It’s an amazing addition to many dishes. Don’t be afraid to over indulge as it is 100% healthy & good for you!
Avocado Lime Crema

Avocado Lime Crema

Ingredients:
1 large Avocado
1/4 c. GMO Free Almond Milk
2-3 Tbs Lemon Juice
1/2 tsp. Cayenne Pepper
1 Garlic Clove
Himalayan Salt
Pepper
Place into nutribullet, blend, chill in fridge till served. Feel free to adjust more spices to fit your heat spectrum. Enjoy! Let me know what your thoughts are & if you make it I’d love to hear your feedback!

Asian Style Honey Mango Veggies & Quinoa

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This simple recipe was created out of what was in the fridge, a little Inspiration & Sheer Luck and all with a dear friend)! Okay what’s for lunch I asked myself… hmmm okay I throw some Quinoa in the rice cooker & come back later to decide…

time ticks on by...

time ticks on by…

Okay Quinoa is done now what should I add to it… great I’ve got some fresh veggies in the fridge:

Broccoli
Cauliflower
Zucchini
Red Onion
Carrots

Great… what seasonings should I add:

Oregano
Parsley
WildCrafted False Tarragon
Turmeric
Ginger
Salt
Pepper
Cayenne Pepper
Paprika

Hmmm… What else should I add… Oh I know some:

Honey
Organic Soy Sauce
Chardonnay (Why the hell not… it needs to be used soon anyways!)

Hmmm… something is missing… oh I know I will use this Organic mango & see how that turns out…

Organic Mango that needs to be used...

Organic Mango that needs to be used…

And for the Taste Test… Hallelujah This is AMAZING…

Hallelujah This is AMAZING...

Hallelujah This is AMAZING…

So there ya have it… Super simple Healthy Asian Style Honey Mango Veggies & Quinoa…

Method:

I cut up all the veggies into bite sized morsels.
Turned the cast iron skillet onto low (in between low & medium)
Threw in onions, broccoli & cauliflower.
Waited a minute or two & threw in the rest of veggies.
Sprinkled in the spices (not using too much of anyone so as not to over power)
Added the wine, soy sauce & honey
Hmmm… it’s  a little too watery… okay I’ll add some Organic Arrow Root Powder (this acts as a thickener just like corn starch but with out all those Nasty GMO’s)
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies

Asian Style Honey Mango Veggies & Quinoa1

Cooked Quinoa with coconut oil

Oh yea the Mango, some Raw Cashews & Pumpkin Seeds… topped those on at the last moment, Mixed with the cooked quinoa, added a little Coconut Oil, salted to taste & devoured!
Asian Style Honey Mango Veggies & Quinoa

Asian Style Honey Mango Veggies & Quinoa

Seriously guys this was one of the best tasting meals I’ve had in a very very long time… My hopes are that the next time I try this that it will come out as good (if only… if only…)… Please do yourself a “Flavor”, save this recipe, go to the store, buy the ingredients & make this ASAP… It came out sooo Good… I cannot wait for left overs & there are left over veggies I can use later for a delicious wrap!

Till Next Time… Peace Be with You…

Super Foods Protein packed Garden Fresh Salad

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After a nice hard workout of practicing my new dance skills out in the Arizona summer heat I felt the need to load up on Proteins & Greens… I looked in the fridge & saw that I needed to use up my freshly made mung bean sprouts & Probiotic packed Sauerkraut. But what else could I add… oh year I have a garden that still has fresh greens that I can use! So I decided to create a Super Foods Protein packed Garden Fresh Salad. 

Super foods protein packed Garen Fresh Salad1

Super Foods Protein packed Garden Fresh Salad

As I went out into the garden I decided to choose the following ingredients picked them & chopped them up to add to my soon to be delicious Super Foods Salad:

Amaranth leaves
Basil
Cherry tomatoes
Purslane 
Rosemary
Tai eggplants
Super foods protein packed Garen Fresh Salad2

Probiotic packed sauerkraut filled with lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus!

Super foods protein packed Garen Fresh Salad

Okay well now that I’ve got the base of the “Greens” to my salad, now I have to add other Super Foods & create a yummy salad dressing (since I am in the mood for something then than they regular olive oil & balsamic dressing). So I went to the pantry I pulled out the following ingredients:

Almonds 
Avocado Oil
Balsamic Vinegar
Cashews
Coconut Oil
Dried Cranberries
Hemp Seeds
Himalayan Salt
Lemon Juice
Nutritional Yeast
Pepper
Pumpkin Seeds

 To make the yummy sauce I place all the following ingredients into my magic bullet & blended up the:


Avocado Oil
Balsamic Vinegar
Cashews
Coconut Oil
Himalayan Salt
Lemon Juice
Nutritional Yeast
Pepper
Pumpkin Seeds
 

Now that Ive got my veggies cut up & the sauce made I added them into the wooden bow & topped with pumpkin seeds, hemp seeds, dried cranberries, salt & pepper. This salad was so good & filling, I have some left over for later & feel totally refreshed, satisfied & energized! What was the last salad you created…

Super foods protein packed Garden Fresh Salad

Super foods protein packed Garden Fresh Salad

Some Ingredient benefits:

Cashews: Protein, copper, phosphorus, manganese, magnesium & zinc

Mung Bean Sprouts: Folates, Iron, Vitamin B, k & C.

Purslane: Vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese, Vitamin A, betalain alkaloids, anti-oxidants, anti-mutagenic & omega-3 fatty acids.

Amaranth Leaves: antioxidants, protein, vitamins, calcium, carbohydrates, iron and minerals,

Coconut Oil: Lauric acid, Saturated fatty acids, triglycerides, capric acid, caprylic acid, myristic acid and palmitic, Polyunsaturated fatty acids, Linoleic acid, monounsaturated fatty acids, Oleic acid, Poly-phenols, gallic acid, betaines, ethanolamide, ethoxylates, fatty esters, fatty polysorbates, monoglycerides, polyol esters, fatty chlorides, Vitamin E, vitamin K & Iron.

Nutritional yeast: Is a complete protein (meaning that among the 18 amino acids), B vitamins, Vitamin B-12, thiamine, folate, B-6 & niacin.

Pumpkin seeds: Anti-Diabetic Effects, zinc, anti-parasitic qualities, Plant-Based Omega-3 Fats, healthy fats, antioxidants and fibers, Tryptophan for Restful Sleep, Anti-Inflammatory Benefits

Cranberries: Phenolic Acids, Proanthocyanidins, Anthocyanins, Flavonoids, Triterpenoids

Probiotic packed sauerkraut: lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus!

What’s for Dinner & Toddler Approved!

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After the weekend of my son being gone with his dad & a long day of research, dance class, conference calls & errands I decided to be completely lazy for dinner! Hmmm… what can be yummy, quick, painless & good enough for my toddler to eat?

Quinoa with Steamed Broccoli, Corn, Peas and Chia Seeds…

Simply delicious & easy dinner...

Simply delicious & easy dinner…

Sometimes you have to go back to the basics to make a night time meal tasty enough to be Toddler Approved”, and come on how many of us out there have made meal after meal & the little ones just wouldn’t eat it? If not you then be thankful but in my house hold it’s common, when I make an extravagant meal, that I’m completely proud of & excite to eat, my toddler takes a few bites & say’s:

“I’m not Hungry”

Seriously kiddo I know you are hungry you were just asking, “What’s for Dinner?”, please just eat… well tonight I made a delicious & simple meal out of the few ingredients I have in stock & by total surprise it was Toddler Approved:

Dump the following ingredients into the Rice Cooker, turn on & walk away:

Ingredients: All Organic NO GMO’s or Pesticides!

1 c. Tri-colored quinoa

2 c. Water

1/4 c. Nutritional yeast

1/4 c. Coconut oil

Fresh Garlic

Kosher salt & Pepper to taste

Ten minutes before rice cooker is done place a small amount of water in a saucepan, just enough to cover the bottom, place a steamer in it & fill with the following ingredients:

Fresh baby broccolis (whole)

Frozen corn

Frozen Peas

3 Tbs. Avocado oil

Himalayan salt to taste 

Bring to a boil for 3 minutes, cover with lid, turn burner off, set timer for 7 minutes, walk away… When timer goes off, rice cooker should be about done. Spoon Quinoa in bowl, top with steamed veggies, drizzle with avocado oil & chia seeds & serve…

Why choose chia seeds? Why NOT! They are packed with omega3’s, protein, healthy fat, calcium, magnesium, Magnesium, phosphorous, Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.

There you have it 10 minutes prep, 20 minutes cooking & delicious enough for your toddler to enjoy… Try it at home or share similar Toddler Approved meals down below in the comments I’d Love to hear what you can get the Little One’s to enjoy & eat…

Recipe-Organic Peanut stir fry with Garden Fresh Veggies

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“Let Food be thy medicine and medicine be thy food.”

=Hippocrates

As a single mother of a toddler I have to come up with quick vegetarian meals on the fly for the starving little ones. This recipe turned out pretty well for tossing a few ingredients together from the fridge & garden not to mention utilizing left overs :) My son is a picky eater & it worries me that he is not getting enough nutrition at home but he had no problems scarfing this meal down. Maybe it was the creamy, sweet peanut butter sauce, the fresh green tomatoes from his garden or the Love that was put into it… either way whatever it was that got him to eat every bite was definitely a home run for Mom!

Organic Peanut stir fry with Garden Fresh Veggies

Organic Peanut stir fry with Garden Fresh Veggies

Organic Peanut stir fry with Garden Fresh Veggies:

Ingredients: All Organic NO GMO’s

Stir fry:

Organic rice- Left-overs

Green tomatoes sliced (Garden fresh about 2 handfuls)

¼ Red cabbage sliced-left-overs

½ medium onion

3 Garlic cloves

Corn-2 handfuls

1 ½ c. chopped mixed Kale-Garden fresh winter & Tuscan

Toasted Chic Peas:

16oz Chic peas-marinated & baked at 400degrees for 40 minutes

2 tablespoons coconut oil

1 tbsp cumin

1 tbsp turmeric

Season with salt & pepper

Sauce:

2 tbsp peanut butter

Splash Coconut aminos

Dash red pepper

2-3tbsp coconut oil

Splash lemon vinegar

1tbsp coconut sugar

1-1½ c. almond milk-If you have coconut milk use it, but this is what I hand on hand

Method:

Organic Peanut stir fry with Garden Fresh Veggies2

Mix chi pea marinate together, bake in over for 40 minutes at 375-400degrees. Warm rice on stove. Add salt to taste during cooking process. Cook cabbage & onion for 3-4 minutes over medium heat. Add rest of veggies. Add sauce ingredients and stir gently until thickens. Top w/toasted chic peas (that melt in your mouth), serve & enjoy!

Super simple recipe, you could use whatever veggies you have on hand, substitute with coconut milk and add more spices if desired. Whole cooking time 40 minutes; actual prep/cooking time 15 minutes!

12 Cool Hacks to Get the Most from Your Veggies

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12 Cool Hacks to Get the Most from Your Veggies

We’ve bred plants to taste better, be more productive, and be easier to harvest, store, and ship, but not to be more nutritious. Here’s are some ways you can fix that.

Since man first figured out how to domesticate plants we’ve been trying to make them more palatable. Most edible wild plants are too bitter, sour, astringent, tough, full of seeds, or dry to be enjoyable.

Over the course of the last 12,000 years we’ve bred plants to taste better, be more productive, and easy to harvest, store, and transport. But the real reason we eat –  for nutrition – has not been a consideration. So the food we now eat may be tastier and we can get it all year round, but its nutritional value has been left in the dust.

Native plants contain more protein, fiber, than crop plants and a lot less sugar. The original ancestor of corn, teosinte, contains a mere 2% sugar while sweet corn contains 40% sugar!

Wild plants also contain a lot more antioxidants, which neutralize free radical damage, and phytonutrients – chemicals we need for health like beta carotene and lycopene

Wild tomatoes, for example, contain 15 times more lycopene than supermarket tomatoes. Wild apples in Nepal contains 100 times more phytonutrients than apple varieties we normally eat. Of course, these wild versions would not receive any rave reviews from a modern palate, either.

We can’t go back to foraging, but there are tips and tricks you can use to get the most nutrition of out the vegetables you do eat.

By properly using, storing, and preparing vegetables, you can up their nutritional content and enhance bioavailability tremendously! Here are 12 of my favorite “veggie hacks”.

1. Eat broccoli first.

Broccoli is one of the most perishable vegetables yet the average time from harvest to plate is a long 7 weeks. By the time you get it home it’s lost 80% of its nutrition. For this reason try to buy broccoli at a farmer’s market and buy whole heads not cut up florets. Store in a perforated plastic bag in the fridge and eat within a day or two of purchase. Eat raw or cook minimally – steam for 4 minutes or sauté lightly.

2. Tear up lettuce before you store it.

Most lettuce eaten in the US is iceburg. This is the least nutritious kind. The more colorful and the looser the leaf, the more nutritious it will be. One of the weirdest tips is to tear your lettuce into bite size pieces before storing. This activates it to produce more phytonutrients to protect itself from predators!

Better yet, skip lettuce and make salads with spinach, wild arugula, or radicchio, which generally more nutrition rich than lettuce.

3. Scallions trump onions.

Sweet onions the least nutritious type of onion and scallions by far are the most nutrition dense. They contain an unbelievable 140 times more phytonutrients than white onions!

4. Buy new potatoes, organic if possible.

Potato skins contain half of a potato’s antioxidants, but it also contain most of the pesticides. For this reason, you should consider getting organic.

New potatoes cause a lower rise in blood sugar and colored potatoes that are blue, purple or almost black are the most like wild potatoes and contain the most nutrition.

5. Cook your beets.

In the US we eat very few beets, and that’s too bad! Beets are extremely nutritious and have a low glycemic index in spite of their sweetness. This is one of several vegetables that is actually healthier when eaten steamed (not boiled) or roasted instead of raw.

6. Say bye-bye to baby carrots.

Carrots are hard to breakdown so cooked carrots provide more beta carotene than raw! Buying carrots with the tops left on assures they are reasonably fresh. Carrots that come in a bag can be months old.

If you rely on baby carrots for a healthy snack, you’ll be disheartened to learn that they are only misshapen big carrots that have been whittled down to baby carrot shape and are nothing special. I felt very ripped off when I learned of this, how about you?

7. Tomatoes – when bigger is not better.

Most people look forward to a big juicy tomato, but when choosing tomatoes, the smaller and the darker red, the better.

Tomatoes on the vine are more expensive but unless you find they taste better, you can give them a pass. Nutritionally they are not a big improvement.

Tomatoes are more nutritious when cooked. Cooking slightly changes the lycopene to a more bioavailable form.

Counterintuitively, processed tomatoes of any kind – paste, sauce, or diced – are often the most nutritious form! These tomatoes are usually cooked and processed within a few hours of harvest, retaining all their phytonutrients.

Look for tomato products that come in glass jars, BPA-free cans, or tetra packs or make your own.

(For the purists out there, tomato is actually a fruit.)

8. Choose cabbage and cauliflower’s colorful cousins.

These two veggies are the pale members of the cruciferous family and are not the most nutrient dense. Try their colorful antioxidant rich cousins instead. Red cabbage costs more than green but contains 6 times more antioxidants.

Cauliflower comes in bright green, purple and even orange. You might think these are some weird mutants, but actually it’s the other way around. The colorful versions are closer to wild forms. The white cauliflower we’re used to is a mutant albino.

9. Cook your kale.

Kale and collards come close to being as healthy as wild greens. But it’s best not to add raw greens to smoothies or salads.

Raw kale is high in oxalic acid which can lead to muscle weakness, kidney stones, gout and low thyroid function. Lightly steaming first destroys oxalic acid.

10. Eat asparagus – it’ a walk on the wild side.

The asparagus we eat today has barely changed from its wild ancestors and thus is one of the most nutritious vegetables. There was no need to improve on perfection! It is one more veggie best to eat steamed rather than raw. Steaming increases antioxidant availability by 30%.

11. Use an onion to keep avocados fresh.

Wild avocados (another fruit) are ½ the size of an egg and mostly pit with little flesh. It doesn’t seem possible that something so smooth and creamy could be fibrous but an avocado contains as much fiber as 2 bowls of oatmeal!

If you are left with ½ an avocado, keeping the pit in place then applying lemon juice is the old standby to keep it from turning brown. But what I find works even better is to put a thin slice of onion on top. Remove the center rings to leave room for the pit.

12. Grow your own and shop local.

Using these tips can give your more nutrition and more value for your dollar. But of course the best “veggie hack” of all is to grow your own or shop from your local farmer’s market! Source